Grilled Arkansas Razorback Pork Chops

Introduction

These mouthwatering Arkansas-style grilled Razorback pork chops are marinated in a bold, flavorful rub and flame-grilled to perfection on the Arteflame grill. By searing the chops at 1,000°F on the center grill grate and then finishing them on the flat top cooktop, you achieve a steakhouse-quality crust while keeping the meat tender and juicy. Perfect for any cookout or family meal!

Ingredients

4 bone-in pork chops (about 1-inch thick)
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1 tbsp salt
1 tsp black pepper
2 tbsp butter (for cooking)
1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the grill

Pour vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
Stack firewood over the soaked napkins and light them.
Allow the grill to heat up for about 20 minutes until the surface is ready for searing.

Step 2: Prepare the pork chops

In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Generously coat both sides of the pork chops with the seasoning mix.
Let the chops rest at room temperature for about 15 minutes to allow the flavors to penetrate.

Step 3: Sear the chops

Place the pork chops on the center grill grate to sear at 1,000°F.
Cook for about 1-2 minutes per side until a deep, caramelized crust forms.

Step 4: Finish on the flat top cooktop

Move the seared chops to the outer flat griddle to finish cooking.
Add a small pat of butter under each chop for extra flavor.
Continue cooking, flipping occasionally, until the internal temperature reaches 130°F.

Step 5: Rest and serve

Remove the pork chops from the grill and let them rest for 5 minutes. They will continue cooking to reach the final internal temperature of 145°F.
Serve hot and enjoy!

Tips

Let the seasoning sit on the chops for at least 15 minutes before grilling for better flavor absorption.
Use a meat thermometer to ensure precise doneness without overcooking.
Always rest meat for at least 5 minutes before slicing to retain juices.

Variations

Honey Glazed: Add 2 tbsp of honey to your seasoning rub for a sweet and spicy twist.
BBQ Style: Brush chops with your favorite barbecue sauce while finishing on the griddle.
Herb Butter: Mix melted butter with fresh rosemary and drizzle over the cooked chops.
Smoky Chipotle: Replace cayenne with chipotle powder for a smoky kick.
Garlic Parmesan: Sprinkle grated Parmesan over the chops in the final minutes of cooking.

Conclusion

These grilled Arkansas Razorback pork chops will be the highlight of your meal! Searing over an intense flame and finishing gently on the Arteflame griddle ensures an unmatched combination of crust and succulence. Grill these up for your next cookout and get ready for a flavor-packed experience.